Description
A light and airy cake featuring delicate pistachio meringue layers filled with rich whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup pistachios, ground into a fine powder
- 1 cup granulated sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch (optional)
- Crushed pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and draw two 8-inch circles on the paper.
- In a mixing bowl, combine the ground pistachios and granulated sugar. Sift in cornstarch and mix well.
- Whip the egg whites in a clean, dry bowl until frothy. Gradually add the sugar mixture, beating until stiff peaks form, about 5-7 minutes.
- Gently fold in the pistachio-sugar mixture using a spatula.
- Transfer the meringue to a piping bag and pipe the mixture into the circles on the parchment paper.
- Bake for about 25 minutes or until the meringue feels dry and lifts easily from parchment. Let cool completely.
- Whip the heavy cream until soft peaks form. Add sugar and vanilla, and whip until stiff peaks form.
- Assemble the cake by layering one meringue disc on a serving plate, spreading half the cream on top, and repeating with the second layer.
- Garnish with crushed pistachios and chill for at least an hour before serving.
Notes
Ensure your mixing bowl and utensils are clean for the best egg white results. Chill the cake for optimal flavor melding.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: dacquoise, pistachio cake, dessert, layered cake, French dessert
